Compoz

Step into the new era of chocolate emotion

Compoz is an all-new solution that opens the way for a new era: the era of chocolate emotion.

Let your personality shine with unique chocolate you create yourself.
Awaken your senses with four families of Compoz bases.
Guided by the Valrhona Lab, a unique online service, you can blend cocoa, milk, sugar and spicy bases.
Enhance the aromatic palette of exceptional chocolate by creating your custom-made chocolate.

Step into the new era of chocolate emotion

A four-step creative process

Awaken your senses with Compoz chocolate by Valrhona

1. Awaken your senses

as you get to know ten aromatic elements’ different flavors (including cocoa, milk and spices)

2. Compose

your signature flavor using the Valrhona Lab digital solution

4. Feel the buzz

as you taste your custom creation and the latest new addition to exceptional chocolate’s aromatic palette

Create your custom chocolate with Valrhona Lab

Valrhona Lab is an online service that lets you easily create your own signature flavors.

Express your unique taste by putting together Compoz bases to shape your very own chocolate identity.

Save your recipes in your My Recipes area, and go back any time to tweak them, print labels and data sheets, or generate production sheets.

Let myself be guided by the Valrhona Lab

Enter a new community of chefs

COMPOZ is an innovation that belongs to Valrhona (patent pending) and the product of more than three years of research and development. Most importantly, it’s also an all-new solution designed with renowned pastry chefs and chocolatiers from across France.

This inspiring community is a real space for industry colleagues and Valrhona experts to get together, and it’s where we all help to co-create chocolate’s future. We know this from some early feedback from chefs who were lucky enough to preview COMPOZ.

Marius Dufay, pastry chef at Mirazur***

"COMPOZ is a real turning point, our jobs will never be the same again."

Pascal Hainigue, pastry chef at l'Auberge de L'Ill**

“We were really impressed by the idea. [...] It’s genuinely ground-breaking and it’s giving us a huge range of possibilities to play with, so we find it very inspiring. [...] It suddenly hits you that you’ve got a practically infinite range of recipes to work with.”

Arnaud Mathez, pastry chef at Jardin Sucré

“What’s fantastic to me is that you get so much freedom, which you never really had before unless you did bean to bar. [...] You get the same freedom whether you’re making large or small quantities or making little products, you get full self-expression with a 100% customizable chocolate,”

Pierre-Jean Quinonero, pastry chef at the Grand Hôtel Cap-Ferrat

“Finding new products is becoming more of a rarity. We’ve pretty much done everything you can with fruit. [...] But this is a whole new world. You’re learning how to make chocolate, which is bonkers for a pastry chef,”

Léandre Vivier, pastry chef at Le Burgundy

“It’s never easy to make something truly surprising. But we’re discovering so many products and new things. [...] This isn’t a new product, it’s really a new concept, and it’s opening up a whole range of possibilities,”

Dream big, create and feel the buzz - again and again!

The COMPOZ range currently includes ten elements divided into four key families: cocoas, milks (including plant-based), sweets and spices. These pre-prepared elements blend together to create your custom chocolate.

These ten elements divided into four families make up COMPOZ’s starting point, but they will likely be accompanied by new additions over time, so that chefs and makers gain even more ways to create their signature chocolate.

Cacao Bases

Ghana 80%

Pure origin Ghana cocoa beans

Tarkwa and Assin Fosu districts

Vanilla - Toasted nuts - Bitterness - Cocoa-rich

Cocoa base

Madagascar 80%

Pure origin Madagascar cocoa beans

Ambanja district

Berries - Tangy - Roasted cocoa nibs - Bitterness

Cocoa base

Ecuador 80%

Pure origin cocoa beans from Ecuador

9 terroirs*

Bitterness - Herbal - Astringence - Sweet spices

Cocoa base

Dominican Republic 80%

Pure origin Dominican Republic cocoa beans

Duarte Province

Tangy - Ripe fruits - Bitterness - Cocoa-rich

Milk Base

Whole Milk

European

Cooked Milk

Milk Base

Fermented Milk

French

Tangy - Yogurt - Sweet

Plant drink base

Toasted Buckwheat

French

Toasted cereals - Buckwheat - Nuts

Sweet Base

White Sugar

French

Aromatic Note

Vanilla

Sourced from Planifolia vanilla from Madagascar & Tahitensis vanilla from Papua New Guinea

Woody - Camphor - Floral

Aromatic Note

Smoky

PDO La Vera smoked paprika from Spain

Smoky - Vegetal

The COMPOZ range’s elements are available in 3kg bags of beans or drops (for the cocoa, milks and sweets families), and in 250g bags for Tadoka Vanilla and Smoke .

An introductory kit containing the entire range in smaller 250g formats is also available for chefs and makers who wish to try out COMPOZ and put together their first recipes.